Japanese tofu eggs
By VicentaLakin
It's been a long time since Japan's tofu, and this steamed egg can have an autumn on it, or shrimp on it。
Recipe Recommendations
- eggs 2-3 a
- okra one
- Japanese tofu 3 bags
- salt
- children's soy sauce 1 scoop
- olive oil 1 teaspoon
Steps for Japanese tofu eggs
1
One or three eggs, depending on the size of the plate, are of varying depths, and the ratio of eggs to cold water is about 1:1.5, which is then salined and spreads into silence。
2
When Japanese tofu is cut off, it turns its back off a small piece, not evenly sliced。
3
Put it on the edge of the plate。
4
Pour the egg fluid (forgot pictures), steam the pot in the water for eight minutes, with the conditions to cover the plate, and then put the cut ace in it and keep it on fire for three minutes, with a spoonful of olive oil。
5
When you get out of the pot, you can use the children's sauce, because the salt is in front of the egg fluid。
6
It's ready. Kids will digest a dish, and they love it。
7
Like all the steps ahead, if shrimp is to be replaced, it will be 8 minutes after the fire in the boiler, with olive oil and 3 minutes later, with emphasis on 8+3。
8
Three bags of tofu are suggested, except for small plates。Japanese tofu eggs Make Tips
1. Steaming on water. 2. Eggregation with cold water. 3. It is not easy to attach another plate of steamed eggs to a beehive, if available. Four, eight minutes in front, three minutes to add something else, remember the oil。